Restaurant365

JUNE 17, 2022

Apps are more intuitive than ever, websites are smarter and technology can help hiring and retention, delivery and operations. Libby Wang, who handles global marketing for Segway Robotics said the main job of this robot is to serve food from the kitchen to the table and bus dirty dishes. Hiring and onboarding technology.

Technology 78

Technology Front of House Back of House Mobile Ordering 78

7 Shifts

NOVEMBER 29, 2022

But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. You have to hire happy people that want to be there,” said Kelly Phillips. Table of Contents. Tip management constantly evolves. 5 Tips on Tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Cheetah

JANUARY 21, 2022

Wondering how to serve your community might be low on your list of priorities, but it shouldn’t be. Over the past two years restaurant owners have seen way more of the inside of their own kitchens than they have the faces of their beloved customers. Maybe you don’t see the smiling faces of your regulars anymore and only pack to-go orders.

Back of House 148

Back of House Government Hiring Small Business 148

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. Hosts can simultaneously serve as receptionists. Restaurant jobs include many more than the obvious few that spring to mind. Restaurant jobs and job descriptions vary greatly from one restaurant to another.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

7 Shifts

JUNE 8, 2020

As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. 7shifts’ 150+ employees come from various backgrounds and have worked in numerous industries—from video game design to healthcare. It's only fitting that some of our employees have hands-on experience in the industry.

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

EATER

APRIL 8, 2021

For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. The leadership team redid the staffing model to allow people to work from home as needed.

Training 108

Training Café Kitchen Safety Back of House 108

Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

FOH 175

FOH BOH Food Safety Front of House 175

7 Shifts

MAY 1, 2023

As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. She knows while it takes time to hire the right people, it ultimately leads to less turnover. Anytime we have to rush hire, we're setting everybody up for failure," says Piper.

Hiring 195

Hiring Training Management Management 195

Sling

MAY 9, 2023

Focus on working on your people skills, the way you communicate, and your leadership style. They take purposeful planning and work to build and maintain. The result of all that effort can be a successful restaurant that runs well even when you’re not there. Table of contents What is restaurant operations? Here’s how to achieve that.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

7 Shifts

JULY 12, 2023

I kind of did it out of a self-serving type of thing where I was like, I never see him. It served a purpose. I have to do one or the other and it doesn't make sense to hire someone at Poppy + Rose when I can do this. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company.

Front of House 370

Front of House Back of House Take-out Book 370

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Accurately tracking this data allows you to understand what areas of your restaurant operations need improvements, as well as where you can add more profit back to your bottom line. Read Part 1 here ).

BOH 78

BOH FOH Point of Sale Back of House 78

Modern Restaurant Management

JULY 30, 2021

Furthermore, a recent study by SaverLife sponsored by the FINRA Foundation found that savings balances above just $250 are correlated with increased housing security, ability to pay utility bills, and avoiding high-cost borrowing. “We are very excited about our partnership with SaverLife. .

Franchise 198

Franchise Franchising Fast Casual Point of Sale 198

360Training

JULY 16, 2020

” Almost half of food service managers work in restaurants, which come in as many flavors as the food they serve. But if you’re ambitious, know that 9 out of 10 restaurant managers started their career in entry-level positions. . And the same is true for 8 out of 10 restaurant owners. No contest.

Management 88

Management Management Food Front of House 88

Modern Restaurant Management

FEBRUARY 4, 2020

Having served as the company’s Chief Operating Officer, Wyatt will oversee a newly created “Office of CEO” that includes Chief Financial Officer Caryn Doyle and Chief Administrative Officer and General Counsel Randy Miller. This edition of MRM News Bites features Boston Market, Danu Partners, P.F. New CEO at Boston Market.

Online Ordering 109

Online Ordering Hospitality Leadership Design 109

Bingage

JANUARY 15, 2020

Running a restaurant is not only about taking orders and serving food. What new you are serving, why people would come to you. Owning a Restaurant is quite challenging but at the same time, it’s a rewarding role. Related Read: Different Types of Restaurant Establishments. Begin with business planning and decide the concept.

Food Truck 96

Food Truck Employee Relations Email Marketing Point of Sale 96

Cheetah

APRIL 13, 2021

Back then, it wasn’t uncommon to see chefs in the middle of a shift or late at night making calls to different vendors, sending texts or faxes. Operational excellence is a philosophy that embraces a problem-solving and leadership mindset to create sustainable improvement within an organization. Customer Facing In-House Truck Drivers.

Operations 78

Operations Food Truck Food Supply Small Business 78

The Restaurant Times

MARCH 8, 2023

International Women’s Day is a day to celebrate the achievements of women and to raise awareness about gender inequality. Every year on March 8th, people around the world recognize the progress made by women in different fields and acknowledge the challenges that still lie ahead.

Specials 52

Specials 2012 Food Truck Back of House 52

Black Box Intelligence

MAY 27, 2021

The uncomfortable truth for the industry is that even after all the post-Covid dust settles, including enhanced unemployment benefits, it is likely that our employee pipeline will continue to be short of enough quality candidates and hires. Contributed By Joni Doolin, Co-Founder, Board Member, Advisor at Black Box Intelligence.

Hospitality 132

Hospitality Café Back of House Education 132

The Restaurant Times

MAY 26, 2023

Before joining Sprinkles, he served as President and CEO of Hopdoddy Burger Bar, where he led their expansion efforts into other markets and built a team of 100 to 1000 members, including the executive team. Dan Mesches brings a wealth of restaurant experience to his role as President and CEO of Sprinkles, which he has held since early 2017.

Loyalty Program 52

Loyalty Program Franchise Franchising Customer Service 52

EATER

JULY 8, 2020

When COVID-19 closed New York City schools, Tony Hillery grew troubled about the fact that food and housing-insecure children were largely relying on pre-packaged meals for sustenance. if I come and buy 500 meals, will you bring back your entire kitchen staff?’ Johnson — and I said, ‘J.J., And he said, ‘Absolutely.’ I raise the money.

Food 100

Food Social Media Fast Casual Back of House 100

Modern Restaurant Management

AUGUST 14, 2020

All locations will serve guests via delivery through a virtual kitchen facility. In addition to virtual kitchens meeting lower labor costs, they also offer a fast-track to opening, with a location able to begin serving in just one month. ” Dickey’s is now offering a franchise discount for existing Owners Operators. .

Franchise 186

Franchise Franchising Kitchen Safety Food Safety 186

Notch

MAY 7, 2019

You need to develop an atmosphere that keeps guests coming back for one more pint. According to MarketWatch, bar revenues dipped by 10% in the midst of the financial downturn a decade ago, but the market outlook for bars appears much better today. Facing those challenges head on takes a bit of planning. Can you even afford to open a bar?

Bar 64

Bar License Back of House Hiring 64

Modern Restaurant Management

FEBRUARY 10, 2020

Hardee's, and Panda Express are just some of the leading restaurant chains that have added plant-based items to their menus over the past 12 months, with Del Taco, Qdoba Mexican Eats, Red Robin, and Yard House adding additional items to their existing plant-based offerings. This data covers U.S.

Hospitality 149

Hospitality Food Consumer Goods Point of Sale 149

Apicbase

JUNE 20, 2022

If you enlist the wrong partners for your foodservice business, it will not only cost you time and resources but can potentially set your expansion efforts back for years. They run their restaurant’s day-to-day business operations, meet with customers and vendors, and hire and train their team – to name just a few responsibilities.

Recruiting 52

Recruiting Franchise Franchising Loyalty Program 52

Notch

MAY 7, 2019

You need to develop an atmosphere that keeps guests coming back for one more pint. According to MarketWatch, bar revenues dipped by 10% in the midst of the financial downturn a decade ago, but the market outlook for bars appears much better today. Facing those challenges head on takes a bit of planning. Can you even afford to open a bar?

Bar 52

Bar License Back of House Hiring 52

Modern Restaurant Management

DECEMBER 12, 2019

Husband-and-wife team Craig and Dianne LeMieux, along with their son Kyle and his wife Saverea LeMieux, have served as the brand’s Colorado area developers since 2016. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. More Tropical in Colorado. Salata Debuts Franchise Microsite.

Franchise 92

Franchise Franchising Loyalty Program Book 92

Modern Restaurant Management

OCTOBER 29, 2019

As part of El Pollo Loco’s dedication to its Hispanic roots, the company has signed the Hispanic Promise – the first-of-its-kind national pledge to hire, promote, retain and celebrate Hispanics in the workplace. Pulp Fiction Halloween Homage. This will all take place Wednesday, Oct. 30 and Thursday, Oct. Hispanic Promise.

Food Supply 77

Food Supply Franchise Franchising Customer Experience 77

Modern Restaurant Management

NOVEMBER 14, 2019

We had leadership from the heart program, Hog Heaven University, a certified Pitmaster program and a train the trainer program. Recently celebrating its 25th anniversary, the Minneapolis-based restaurant franchise was founded on Dave Anderson's passion for BBQ. What are some of the factors you attribute 25 years of success?

Advertising 135

Advertising Social Media Technology Loyalty Program 135

Modern Restaurant Management

DECEMBER 3, 2020

“I discovered PJ’s Coffee back in 2002, and have been hooked ever since,” said Wright. She started her career in private wealth management, serving as the Director of Client Relations for an investment advisory firm where she honed her skills for management of client relationships and true servant leadership.

Franchise 131

Franchise Franchising Catering Online Ordering 131

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Square : Online ordering for pickup, curbside, local delivery, or self-serve ordering; ideal for restaurants already using Square. Owned by Doordash.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Modern Restaurant Management

NOVEMBER 1, 2019

Same menu, same location, just a new building – and you see how people really flock back to the brand. " Macaluso hired Cypress to insure a consistent and disciplined approach to the process. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Krystal Eyes Refranchising. Pieology Looks to China.

Franchise 77

Franchise Franchising Fast Casual Point of Sale 77

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

Franchise 139

Franchise Franchising Food Safety Kitchen Safety 139

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 199

Food Safety Mobile Ordering Online Ordering Kitchen Safety 199

Modern Restaurant Management

AUGUST 11, 2021

Continuing under the leadership of VP of Franchise Development, Shannon Swenson, Dave’s Hot Chicken has expanded its reach across the country with new deals signed in several key markets. “Dunkin’ continues to modernize with convenience at the forefront. Getting Hotter at Dave's.

Franchise 178

Franchise Franchising Fast Casual Sports 178

Modern Restaurant Management

FEBRUARY 14, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Baton Rouge’s very own Walk-On’s , is looking for more ways to give back. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

Back of House 111

Back of House Hotels Leadership Design 111

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 153

Food Tip Distribution Guest Recovery Food Safety 153

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212